Once a series of operations were completed, a water-filled bucket was used to press down on the tofu mold. The weight of the bucket squeezed out the excess water from the tofu, and after about an hour, the tofu was completely pressed.
Wang Fan was very satisfied with the soy aroma that filled the entire kitchen at this moment. Just from the fragrance alone, it was clear that the tofu was a success without even looking at it.
Generally speaking, the purer the water used in making tofu, the more delicate and delicious the tofu would be. Logically, using purified water should be the most suitable, but the magic of nature lies in its ability to have certain special elements that can play a magical role, just like the Agate Spring at the foot of Bogong Mountain.
